Asparagus Frittata: the quick recipe for the easy spring main course

The asparagus frittata is a tasty, quick main dish. It's made of fresh asparagus cooked in a pan, eggs and grated pecorino cheese. Asparagus frittata is a great spring dish when asparagus are in season, made with a few simple ingredients and perfect for many occasions together with a crunchy salad and a few slices of homemade bread.

You can make your asparagus frittata in a single-portion version or use it as a delicious filling for a nice sandwich.  You can also cut your asparagus frittata into cubes and serve it as a bite-sized appetizer or for an aperitif or a party buffet.

Easy to make, the asparagus are sautéed in a pan with a base of chopped onion, then the egg and pecorino-based mixture is poured, then everything is cooked until the asparagus frittata is golden brown on the outside and soft on the inside.

Tips

Asparagus frittata can be cooked in a pan or baked in the oven, for an even softer result.

If you prefer, you can use other types of grated cheese, not only pecorino cheese, but possibly quite aged.

The asparagus can be cut into slices and you can add cubes of ham, or sausage to the frittata.

For an aromatic touch, flavor your asparagus frittata with finely chopped basil, thyme or marjoram.

How to store Asparagus Frittata

The asparagus frittata can be stored at room temperature for a few hours, in the refrigerator for one day, in a special airtight container. Freezing is not recommended.

How to make Asparagus Frittata

Wash the asparagus under cold running water and pat them dry with absorbent kitchen paper.

Clean the asparagus by removing the hardest and most woody final part of the stem.

Separate the scraps from the tender stems.

Keep the asparagus tips aside.

Cut the rest of the stems lengthwise to form strips.

Pour a generous drizzle of extra virgin olive oil into a pan, add the finely chopped onion and let it dry gently.

Add the asparagus stems, season with salt and cook for a few minutes over medium heat.

Add half a glass of hot water.

Continue cooking over low heat for 10-15 minutes, until the asparagus are tender. Add the tips 5 minutes before finishing cooking.

Keep the asparagus aside.

Shell the eggs in a large bowl, add fine salt, black pepper and grated pecorino cheese (or the one you prefer).

Beat the eggs with a hand whisk and add the asparagus.

Give a quick stir and heat a drizzle of extra virgin olive oil in a pan.

Pour the egg and asparagus mixture into the pan.

Cook your asparagus frittata over medium heat until the base is golden.

Flip the asparagus frittata to the other side using a dish or lid, then continue cooking.

Once golden brown, transfer the asparagus frittata to a serving dish.

Cut your asparagus frittata into slices and serve hot.